Sun Dried Tomato Parmesan Quick Bread
An easy, savory quickbread full of Italian flavors
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Servings: 8 9-inch loaf
Calories: 348kcal
Ingredients
- 2 cups shredded Parmesan cheese
- 3 cups flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup minced sun dried tomatoes packed in oil and herbs, drained
- 4-5 large fresh basil leaves sliced thin
- 12 ounce bottle light bodied beer
- 3 tablespoons melted butter
Instructions
- Preheat oven to 375 degrees, with oven rack set to middle position.
- Prepare a baking loaf pan by spraying with cooking spray, and placing it on a sheet of foil.
- Place first 6 ingredients in a large mixing bowl, and stir well to combine.
- Sprinkle sun dried tomatoes and basil over the flour mixture, and stir to combine, making sure both are evenly distributed throughout, and coated well with flour.
- Pour beer into flour mixture, and stir well to combine. Dough will be slightly sticky, but should pull away from the sides of the bowl easily.
- Pour dough into the prepared loaf pan, and drizzle melted butter over the top of the loaf.
- Bake for 45 to 50 minutes, or until top is golden brown, and a toothpick inserted in the middle comes out clean.
- Let cool for 15- 20 minutes before slicing.
Notes
I usually place a sheet of foil under the pan in the oven, just in case butter drips over.
Bread is best eaten the same day, but any leftovers are delicious toasted.
Recipe adapted from Cook's Country
Bread is best eaten the same day, but any leftovers are delicious toasted.
Recipe adapted from Cook's Country
Nutrition
Calories: 348kcal | Carbohydrates: 54g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 829mg | Potassium: 375mg | Fiber: 2g | Sugar: 15g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 130mg | Iron: 3mg
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